Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

With its distinct rich taste and buttery texture, this moist cake is the perfect complement to your morning coffee and manages to hold its own after the main course with a cup of coffee.

Ingredients

6 wholeEggs, Separated

⅛ teaspoonsCream Of Tartar

2 sticksButter, Softened

1 pinchSalt

1-½ cupGranulated Sugar

1-½ cupAll-purpose Flour, Plus 1 Tablespoon, Divided

2 teaspoonsBaking Powder

3 TablespoonsHeavy Whipping Cream

2 teaspoonsVanilla Extract

½ cupsGolden Raisins

Preparation

Preheat oven to 325º F. Generously grease and flour an 8-inch kugelhopf pan or an 8-inch Bundt pan. In a mixer, beat butter and salt together. Add sugar and beat until creamy. While still beating, add one egg yolk at a time until all 6 are thoroughly mixed in. Sift together the flour (reserving the 1 tablespoon for later) and the baking powder. Mix together cream and vanilla. Turn mixer to low speed. Add approximately ½ cup of flour and mix in. Add 1 tablespoon of the cream and vanilla mixture and mix in. Continue alternating until both flour and milk are gone. Stop just when mixed.

In a separate bowl, beat egg whites and cream of tartar until stiff. Slowly fold the egg whites into the batter. Batter may still have a few white streaks. Toss golden raisins in the last tablespoon of flour, coating evenly. Spoon a thin layer of batter into the very bottom of the kugelhopf pan. This will prevent the raisins from getting stuck in the intricate pattern. Gently mix in the flour-covered raisins to the rest of the batter and spoon into the pan.

Bake at 325º F for 70 minutes. Remove from the oven and cool on a rack for 6-7 minutes. Place a plate over the pan and flip onto the plate. Sprinkle with powdered sugar. Serve warm or make ahead.

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2 Comments

Thanks, Aleksss. There are actually several ways to spell it, so I went with the one on my grandma’s recipe card. She’s originally from what is now Serbia (kuglof) but spoke mainly German and lived in Austria (gugelhupf) for much of her life.